Black Bottom Pie Recipe

Name: Black Bottom Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. gelatin; 1/4 c. cold water; 2 c. rich milk; 1/2 c. sugar; 4 tsp. cornstarch; 4 egg yolks; 1 1/2 oz. melted chocolate; 1/2 tsp. vanilla; 9-inch pie shell; 1 Tbsp. rum; 3 egg whites; 1/4 tsp. salt; 1/4 tsp. cream of tartar; 1/4 c. sugar; 1 c. heavy cream; 2 tsp. confectioners sugar; 1/2 oz. chocolate

Servings: persons

1 Tbsp. gelatin
1/4 c. cold water
2 c. rich milk
1/2 c. sugar
4 tsp. cornstarch
4 egg yolks
1 1/2 oz. melted chocolate
1/2 tsp. vanilla
9-inch pie shell
1 Tbsp. rum
3 egg whites
1/4 tsp. salt
1/4 tsp. cream of tartar
1/4 c. sugar
1 c. heavy cream
2 tsp. confectioners sugar
1/2 oz. chocolate

1
Soak gelatin in water.
2
Scald milk.
3
Combine sugar and cornstarch.
4
Beat egg yolks.
5
Stir milk in slowly.
6
Stir in sugar mixture.
7
Cook over hot water about 20 minutes.
8
Take 1 cup custard.
9
Add to it 1 1/2 ounces chocolate.
10
Beat until well blended.
11
Add vanilla.
12
Pour in pie shell.
13
Dissolve gelatin in remaining hot custard.
14
Let cool, but not stiffen.
15
Stir in rum, egg white, salt, tartar and sugar.
16
Fold in egg whites in custard. Cover with whipped cream.

814

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 Tbsp. gelatin, 1/4 c. cold water, 2 c. rich milk, 1/2 c. sugar, and more.

Yes, Black Bottom Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Black Bottom Pie

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